This is one of those recipes that you can turn into so many different things that you could almost call it;"Anything Bread".The more colorful the fillings you choose to use the prettier the pattern is when you slice it . My Aunt Jay made hers with italian Sausage, she would use the italian sausage my Uncle Louie made in his butcher shop. His sausage had just the right amount of fennel seed and spices. The only real trick is not overstuffing it, this way you can roll it up into a neat little loaf without it bursting. Even if it does burst a little, it won't harm the taste any.
1 cup grated mozzarella